Crown ELTS-30, Installation & Operation Manual

Page: 10 / 16

INSTALLATION & OPERATION MANUAL 10091 REV 0 (05/21) PAGE
10
OF 16
Electric Power Tilt Skillets
COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated
numbers of orders per load
and per hour. When two temperatures are given, the first is to start the product, and the second to finish the product.
The following temperatures should be used:
C ooking M ethod T emperature (°F) Thermostat Setting
Simmering 200 Maximum 1 - 4
Sautéing 225 - 275 5 - 6
Searing 300 - 350 7 - 8
Frying 325 - 375 8 - 9
Grilling 350 - 450 9 - 10
ITEM
PORTION
SIZE
TEMP. (°F)
BATCHES
PER HOUR
GLTS-30 PER LOAD GLTS-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 slices 350 12 2 lb 10 3 lb 15
Eggs
- Boiled - Hard 1 egg 225 5 50 eggs 50 75 eggs 75
- Boiled - Soft 1 egg 225 8 50 eggs 50 75 eggs 75
- Fried 1 egg 400 4 30 eggs 30 45 eggs 45
- Poached 1 egg 225 5 36 eggs 36 60 eggs 60
- Scrambled 1-1/2 eggs 300-200 1 18 gal. 720 28 gal. 1100
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal 1/2 cup 250 2 20 lb (100 cups) 500 40 lb (200 cups) 1000
Pancakes 2 each 400 10 30 each 15 50 each 25
FISH
Clams 1 pint 400 10 10 quarts 20 15 quarts 30
Fish Cakes 2 - 3 oz 400 5 70 - 3 oz 35 110 - 3 oz 55
Haddock Fillet 4 oz 400 4 60 - 4 oz 60 90 - 4 oz 90
Halibut Steak 5 oz 450 3 60 - 4 oz 60 90 - 4 oz 90
Lobster 1 - 1 lb 350 4 20 - 1 lb 20 30 - 1 lb 30
Swordfish 5 oz 450 3 50 - 5 oz 50 75 - 5 oz 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz 350 - 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz 250 - 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz 200 1 18 gal. 375 35 gal. 725
French Onion Soup 6 oz 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz 350 - 200 1 18 gal. 575 35 gal. 1100
VEGETABLES
CANNED 3 oz 400 6 30 lb 125 45 lb 200
FRESH
Beans, Wax, Green 3 oz 400 3 25 lb 125 50 lb 250
Beets 3 oz 400 1 30 lb 125 60 lb 300
C
OOKING
G
UIDELINES